Tuesday, June 3, 2014

Chocolate Peanut Butter Cookies

My boyfriend thinks there's nothing better than peanut butter and chocolate. I would have to disagree with him on that one (coffee yogurt is the best dessert in the history of desserts) but nevertheless, I have to admit that peanut butter and chocolate does make for a ridiculously good treat.

These cookies are better than your average cookie. It's more like a cookie sandwich: two slabs of peanut butter mix hugging a chocolate interior. It's filling, it's mind-blowingly good and you're going to want to hoard them all for yourself. (So it might be best to make them alone. Or not, if you're afraid of the consequences.)

I always like to make these when I'm invited to a dinner party or just for work, when I've eaten too many and I'm terrified that I've turned into a slobbering fat pug. (No offence to fat pugs, you guys are adorable and cute and I love you.)

Anyway, try them out. You'll love them. I swear.

Chocolate Peanut Butter Cookies (adapted from Smitten Kitchen)



- 1 stick of unsalted butter, at room temperature
- 1/2 cup of smooth peanut butter, at room temperature*
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
-  2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt

*Note: I've tried it with chunky peanut butter and it's delicious too


- 230 grams of coarsely chopped chocolate
- 3 tbsps of smooth peanut butter
- 2 tbsps of unsalted butter
- Pinch of sea salt

In the bowl of an electric mixer, beat the butter until light and fluffy, then add the peanut butter and beat until smoothly combined. Add the sugars and beat until combined. Add the egg and beat until the batter is smooth. In a medium bowl, whisk together the dry ingredients: flour, baking soda and salt. Add the dry ingredients to peanut butter mixture and mix at low speed until just combined. The dough will be thick and a bit crumbly. Divide the dough into two parts, placing each on a piece of plastic wrap. If you'd like to slice the cookies from a log, form each dough half into a 1 1/4 to 1 1/2-inch log that should be about 12 inches long. Wrap each log and freeze for 30 minutes, until firm. If you'd like to roll out the cookies, flatten the packets a little and place them in the fridge for at least an hour before rolling the cookies out.

Preheat oven to 350 degrees. Line two or three baking sheets with parchment paper.

Slice each log of frozen cookie dough into just shy of 1/4 inch slices.

Ok, so because the dough is crumbly, warm it up a bit after you take it out of the freezer by letting it lie on the counter for a few minutes and use as little flour as possible. If it crumbles on you, that's ok, just nudge them together until they form a cookie shape. They will hold their shape in the oven, so don't worry!

Roll out one dough disc at a time until it is a little shy of 1/4 inch thick. Cut into desired shapes. Gather your scraps and knead them back into a ball of dough, again, using as little flour as possible. Roll the doll again into the same thickness and cut into cookies.

Transfer the formed cookies to prepared baking sheets with a thin spatula and bake for 10 to 12 minutes. They should be a little puffy and faintly golden around the edges when finished. Transfer cookies to cooling racks and cool completely before filling.

On to the filling!

In the top of a double broiler or in a bowl set over simmering water, combine the chocolate, peanut butter, butter and a pinch of sea salt, whisking together until they are melted and smooth. Let the mixture cool until it is thick but spreadable.

Dollop half the cookies with about 1 teaspoon of chocolate peanut butter filling each. You can do this with a knife or a pastry bag if you want to be more precise. Place a second cookie over the chocolate mixture and press the cookies gently together so that the filling approaches the edges. Do this for all the cookies. Let the cookies set until the chocolate is mostly firm.

Now, EAT.

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